tofu fried rice vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz bag frozen small-cut vegetable medley- I used Whole Foods 356 brand with carrots, peas, corn, green beans, and baby lima beans6 cups cooked brown ricesmall red onion diced or green onion2 tsp minced garlic1 tsp minced ginger root2 T sake (rice wine)1 T hoisin sauce2 T reduced sodium soy sauce1 tsp chili oil.5 tsp sesame oil1 T canola oil
cook brown rice without salt or fat. cook vegetable medley bag in water according to instructions. smash the tofu into small pieces with a fork and stirfry on medium heat in a large frying pan for 5-10 minutes, or until liquid is gone. Whisk together sake, hoisin, soy sauce, chili oil and canola oil and set aside. Set tofu aside and cook red onion in a little water until softened, adding ginger root and garlic toward the end. Add vegetables to the pan and stirfy briefly at a high heat. Add rice, tofu, sauce and fry for few minutes until all is hot and not liquidy.
Serving Size: makes approximately 6 servings, 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user DANAVSHAW.
Serving Size: makes approximately 6 servings, 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user DANAVSHAW.
Nutritional Info Amount Per Serving
- Calories: 346.0
- Total Fat: 6.5 g
- Cholesterol: 0.1 mg
- Sodium: 322.8 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 7.1 g
- Protein: 11.5 g
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